Oxidation makes beer taste stale or old. It has been the focus of brewery research for decades and is a very well-understood topic. Minimizing exposure to air is key when kegging your beer. BYO Technical Editor Ashton Lewis shows you how to properly transfer your beer into a closed, air-free environment just like pro brewers do to lessen the chances of your kegged homebrew becoming oxidized.
Controlling temperature is a key part of producing better beer. Whether it is keeping your fermenting beer in the proper temperature range for the yeast strain you’ve chosen or for extended lagering
Sour beer is rising in popularity, but not everyone has the patience or confidence to allow wild airborne yeasts and bugs do the job changing your clean wort to a sour beer.
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